Air-Fryer Crispy Chickpea & Sun-Dried Tomato Falafel with Lemon-Garlic Yogurt Sauce
These air-fried falafel are made with chickpeas, sun-dried tomatoes, fresh herbs, and aromatic spices, resulting in a crispy, flavorful bite. Served with a zesty lemon-garlic yogurt sauce, this protein-packed meal is perfect for a quick weeknight dinner or a satisfying lunch.
- 2 cups canned chickpeas, drained and rinsed
- 1/3 cup sun-dried tomatoes (not oil-packed), roughly chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup red onion, finely diced
- 2 each garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp lemon zest
- 3 tbsp all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 as needed olive oil spray
- 3/4 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1 each garlic clove, finely grated
- 1/8 tsp salt
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Instructions
In a food processor, combine chickpeas, sun-dried tomatoes, parsley, cilantro, red onion, minced garlic, cumin, coriander, lemon zest, flour, baking powder, salt, and black pepper. Pulse until the mixture is finely chopped but not pureed, scraping down the sides as needed.
⏱️ 3 minutesWith damp hands, form the mixture into 16 golf ball-sized balls and flatten slightly into patties.
⏱️ 3 minutesPreheat the air-fryer to 375°F. Arrange falafel in a single layer in the basket and lightly spray with olive oil.
⏱️ 3 minutes 🌡️ 375°FAir-fry the falafel in two batches (if needed) for 12 minutes, flipping halfway through, until golden and crispy.
⏱️ 12 minutes 🌡️ 375°FMeanwhile, make the lemon-garlic yogurt sauce by whisking together Greek yogurt, lemon juice, olive oil, grated garlic, and a pinch of salt until smooth.
⏱️ 2 minutesServe the hot falafel with the yogurt sauce for dipping.
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Nutrition Information
Per serving. Values are approximate and may vary.
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